Here’s another variation on my green pork sliders – this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite.

Pork sliders filled with spinach on a plate.

Time to make Green Pork and Shiitake Sliders!

Serves 6 (30 total patties)

Ingredients:

  • 1 pound frozen chopped spinach
  • 1 tablespoon coconut oil (or favorite fat)
  • ½ cup finely chopped yellow onion (from ½ medium onion)
  • 6 reconstituted dried shiitake mushrooms, finely chopped
  • ¼ cup coconut milk
  • ½ cup small-dice celery (from about 2 medium stalks)
  • ½ cup loosely packed fresh cilantro
  • 1 pound ground pork
  • 2 large eggs, lightly beaten
  • 1/8-¼ cup coconut flour (amount varies)
  • 1 tablespoon of Red Boat fish sauce
  • 1 tablespoon of coconut aminos
  • 1 teaspoon kosher salt, plus more as needed
  • 1 ½ teaspoons freshly ground black pepper, plus more as needed
  • Additional 2-4 tablespoons of coconut oil for frying

Method:

First, I dumped a package of frozen spinach into a Corningware container

A package of frozen spinach in a bowl.

…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid.

Defrosted frozen spinach in a colander with the water pressed out.

I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened.

Next, the coconut milk, celery, and cilantro were blitzed with the hand blender.

Coconut milk, celery, and cilantro being mixed in a cup by an immersion blender.

I placed the ground pork in a large bowl…

Someone breaking up ground pork with their hands in a bowl.

…added spinach…

Defrosted spinach. in a bowl with the ground pork for the pork sliders.

…the puree…

The green puree for the pork sliders is added into the bowl with the ground pork and defrosted spinach.

…‘shrooms and onions…

Sautéed onions and mushrooms are added to the bowl with the pork slider ingredients.

…eggs…

Eggs are added to the bowl with the pork slider ingredients.

…coconut flour (Be sparing with it! Too much and your burgers will be dry.)…

Coconut flour is added to the bowl with the pork slider ingredients.

…fish sauce…

Someone measuring out fish sauce to be put in a bowl with the ingredients for the pork sliders.

…coconut aminos, salt, and pepper.

Coconut aminos are added to the bowl with the pork slider ingredients.

I used my hands to gently combine all the ingredients…

Someone using their hand to mix the ingredients for the pork sliders in a bowl.

…and formed the meat mixture into small patties (about 2 inches in diameter).

Small 2-inch green pork sliders are formed into patties, ready to be cooked.

I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches.

Frying the green pork sliders in a pan with shallow oil.

I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.

A browned side of the green pork sliders in a pan.

Voila!

A plate full of fried green pork sliders.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Green Pork and Shiitake Sliders

5 from 2 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings 6
Here's another great and portable meal that my kids love. What do I love about it? That they're getting tons of veggies and protein in each bite!

Ingredients 
 

  • 1 pound frozen chopped spinach
  • 1 tablespoon coconut oil or fat of choice
  • 1/2 cup yellow onion finely chopped, about half a medium onion
  • 6 reconstituted dried shiitake mushrooms finely chopped
  • 1/4 cup full-fat coconut milk
  • 1/2 cup celery small-diced, about 2 medium stalks
  • 1/2 cup fresh cilantro leaves
  • 1 pound ground pork
  • 2 large eggs lightly beaten
  • 1/8 cup coconut flour up to 1/4 cup
  • 1 tablespoon Red Boat fish sauce
  • 1 tablespoon coconut aminos
  • 1 teaspoon Diamond Crystal kosher salt 
  • 1.5 teaspoon Freshly ground black pepper
  • 2 tablespoon coconut oil or fat of choice for frying
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Instructions 

  • Dump the frozen spinach into a microwave safe bowl and cover it with a lid. Microwave the bowl on high for about 4 minutes to defrost it.
  • Put the defrosted spinach into a colander and press out all the liquid.
  • Heat 1 tablespoon of coconut oil over medium heat in a large cast iron skillet.
  • Toss in the chopped onions and mushrooms along with salt and pepper to taste. Sauté the ingredients until the liquid has evaporated and the onions have softened.
  • Blitz the coconut milk, celery, and cilantro using a hand blender.
  • Place the ground pork in a large bowl and add the spinach, the puree, mushrooms and onions, eggs, coconut flour (start with 1/8 of a cup), fish sauce, coconut aminos, salt and pepper.
  • Gently combine all the ingredients.
  • Form the meat mixture into small patties (about 2 inches in diameter, you should get about 30).
  • Heat up 2 tablespoons of coconut oil in a cast iron skillet over medium heat (the oil should make a thing layer). Fry the sliders in three batches.
  • Fry the sliders for 3 minutes on each side.

Nutrition

Calories: 346kcal | Carbohydrates: 8g | Protein: 18g | Fat: 27g | Fiber: 4g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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